Origin: Vietnam, Thailand, Indonesia.

Nutritional value (110 g raw)
Calories: 65. Cholesterol: 0 mg. Lipides: 500 g. Sodium: 330 mg. Saturated fat: 0 mg. Proteins: 14 g.

To Buy
Look for flesh that is firm, moist and has a pleasant fresh smell.
Full fillet is about 3 pounds. 6 to 8 oz per serving.

To Store
Wrap well in plastic wrap or place in a covered container.
Refrigerate for up to 3 days or you can freeze for up to 3 months providing your freezer operates at -18°C.

To prepare
Due to its low water content, it is recommended that you marinate Nile perch fillets for 15 minutes in court bouillon with your favorite spices before baking, broiling or barbecuing.

Cooking
Its pink boneless flesh has a delicate flavor and fine texture like that of sole. Any recipe for sole can be adapted to pangasius, which is also well-suited to all kinds of sauces. It's particularly good in fish soups or simply pan-fried.

Enjoying
Dip the fish fillets in beaten egg, then in bread crumbs. Season. Fry in oil until golden for about 3 minutes on each side until crispy. Serve with pesto potatoes.